Pickerel cheek pops accent tender pickerel with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice.
Chef Gurdeep Singh
Prairie’s Edge
Ingredients
Garlic Confit
6 garlic cloves
1/2 cup vegetable oil
Braised Cabbage
2 cups red cabbage, cut into small pieces
1 star anise seed
1/4 cinnamon stick
1/4 tsp salt
1 Tbsp onion, chopped
2 Tbsp apple cider vinegar
1 tsp sugar granulated
1 bay leaf
1 tsp vegetable oil
Harissa Mayo
3 Tbsp Miracle Whip
1 tsp harissa paste
Wild Rice Puffs
1 Tbsp wild rice
1/2 cup vegetable oil
Pickerel Cheek Skewers
1 1/3 cup tempura batter
1 cup water
18 pickerel cheeks
6 6-inch bamboo skewers
Vegetable oil for frying
Garnish
2 lemon wedges
2 sprigs of parsley
Method
Garlic Confit
- Heat oil to 250° F. Add peeled garlic cloves. Make sure cloves are covered in oil.
- Cook for 2 hours to poach the garlic.
- Remove from heat and let cool.
Braised Cabbage
- Heat oil in a pan. Add whole spices, chopped onion and sauté for 2-3 minutes.
- Add cabbage and sauté for another 2 minutes.
- Add remaining ingredients. Cover and let cook at lower temperature for 45 minutes or until tender. Stir occasionally.
- Turn off heat and let sit with cover on.
Harissa Mayo
- Mix harissa paste and Miracle Whip evenly.
- Set side until needed.
Wild Rice Puffs
- Heat oil to 375° F.
- Carefully add wild rice. Cook for 5-10 seconds.
- Immediately strain through a metal strainer.
- Place rice puffs on a paper towel to soak up extra oil.
Pickerel Cheeks Skewers
- Make a batter with tempura flour and water. Avoid over mixing.
- Dry the pickerel cheeks with a paper towel. Place 3 pickerel cheeks on each skewer.
- Coat pickerel cheeks evenly with the prepared batter.
- Deep fry the battered pickerel cheeks in oil at 350° F for 3-5 minutes or until golden brown in colour.
- Plating: Use your creativity to arrange everything prepared on the plate. Garnish with a lemon wedge, sprig of parsley or micro greens.
Yield 2 servings pickerel cheek pops
